Oktoberfest yeast....without lagering

1007 tastes like bread dough. If you love that doughy flavor, *gush*, I just love that flavor. And it doesn't last, it's only there while the beer is super young. After that, it's just a clean, crisp, lager-like beer, which is wonderful enough in itself. It gives you that certain "continental lager" flavor that is impossible to describe.

 

I personally have not noted "doughy" in my Alts but maybe that is because there is so many other malt favors (melanoidans) in that beer style? Maybe I would note the "doughy" aspect in a more malt neutral beer style?

Hmm?

Cheers!

 

Confessional: I like to sample my yeast starters. There, I said it.

I think more experiments are needed to find out exactly how awesome this yeast is. I've only used it in altbier so far.... which got a 2nd Best of Show in a decent sized comp...

 

I'm late to the party, but - given all of the discussion about Altbier? I'll just add that I *thoroughly* enjoyed the results of an Alt I fermented with WLP036 (Dusseldorf Alt) last year. Really lets the malt shine. Claimed attenuation is right on par with WLP820 (Oktoberfest), and it dropped nice and clear with some time in kegs.


I've never tried using anything but lager strains to make my festbier, but if I had to choose an ale strain? I'd probably give 036 a try.

 

@DunkelFester that beer is beautiful.

 

Cheers!

 

In a dry yeast for an "Oktoberfest Ale", given the choice between

US-05
S-04
Nottingham
S-33
K-97

What would you go with?

 

I don't have experience with K97 but of the other 4 for sure Nottingham. It will ferment very clean in the upper 50s.

 

Another dry yeast option is to use Fermentis W-34/70 and ferment in the 60's. @premierpro has reported he obtained good results with this yeast (i.e., a clean ferment) at warm temperatures.

Cheers!

 

Unfortunately, I doubt I could do better than mid 60's in Chicago Summer. I like the idea of a lager yeast that works well at warm temps

 

I have an extract kit that I need to use up before I go BIAB but it the yeast is labeled "Premium Ale Yeast" with no brand

 

If you can only do mid 60s I would go with Nottingham or W34/70. I wouldn't use the kit yeast since you have no idea what it is or how old it is.

Do a swamp cooler and get the temperature as low as you can. After you hit FG remove the fermenter to room temperature for at least 3 days to allow the yeast to clean up any off flavors.

Assuming you are bottling, after carbonation is complete store the bottles as cool as possible, preferably in your fridge, for a good 4+ weeks before consuming

 

To re-enforce what @kellyst posted of: "...in your fridge, for a good 4+ weeks before consuming."

It is perfectly acceptable to lager the beer in the bottle (after bottle conditioning has occurred).

Cheers!

 

That is definitely the plan - to get it into bottles by 8/13 so that by end of September it is ready to go

 

Brew an altbier. Keep the fermentation as cool as you can.